The Effect of Raw Milk Quality and Starter Cultures on the Yield and Nutritional Value of Polish Acid Curd Cheese (Tvarog)
Authors
Jolanta Król
Institute of Quality Assessment and Processing of Animal Products, Sub-Department of Food Safety and Regional Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Lublin, Poland
Agnieszka Wawryniuk
Institute of Quality Assessment and Processing of Animal Products, Sub-Department of Food Safety and Regional Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Lublin, Poland
Aneta Brodziak
Institute of Quality Assessment and Processing of Animal Products, Sub-Department of Food Safety and Regional Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Lublin, Poland
Language: English
Page range: 439 - 458
Submitted on: Oct 23, 2020
Accepted on: May 28, 2021
Published on: Feb 4, 2022
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2022 Jolanta Król, Agnieszka Wawryniuk, Aneta Brodziak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.